Directions

Sauté the onion, pepper, celery and garlic until the onion is translucent, 4 to 5 minutes.

Add the tomatoes, bay leaves, paprika, and chipotle chili.

Simmer the sauce, covered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times.

Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size.

Season to taste with salt and pepper*.

Serve over cooked brown rice.

*Nutrition information does not include optional salt and pepper.

Each serving provides: An excellent source of Vitamin A, Vitamin C, and magnesium, and a good source of, calcium, potassium and fiber.

Nutritional Information

Calories: 261

Carbohydrates: 35g

Total Fat: 4.0g

Cholesterol: 129mg

Saturated Fat: 0.6g

Dietary Fiber: 5g

% of Calories from Fat: 14%

Sodium: 269 mg

Protein: 22g

Recipe Credit

Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.